This Thai curry coconut soup with veggies and tempeh is crazy flavorful and loaded with nourishing ingredients like coconut milk, broccoli and tempeh. This recipe is super simple and can be whipped up in 30 minutes for a quick and easy weeknight meal!
If you’re a soup lover, you’re gonna love love love this recipe! And even if you aren’t, I am sure you’re gonna love it anyway. I’m not the biggest fan of soup myself but this one is craaaazy delicious. I have made it a few times now – for friends and my family, too – and everyone was obsessed, always.
This recipe is totally flexible, too. Last night I made it with red bell pepper, baby spinach and cherry tomatoes since that’s what I had in my fridge. I also used tofu instead of tempeh which goes amazing with that marinade, too. So be creative! And definitely DO make this soup! If you do, I would love to hear about that. So please leave me a comment below or if you upload it to your Instagram, tag me at @aspoonfulofhealthde.
Thai curry coconut soup
- 200 g rice noodles
- 1 tablespoon olive oil
- 1 small onion
- 1 small piece of ginger
- 1 clove garlic
- 2 tablespoons yellow curry paste
- 1 can full-fat coconut milk
- 500 ml vegetable broth
- 1-2 tablespoons soy sauce
- 1 tablespoons sambal oelek
- 1 teaspoon curry powder
- 1 small head of broccoli
- 200 g tempeh
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- a dash of paprika powder
- 2 handfuls of mushrooms
- 1 tablespoon olive oil
- fresh lime and cilantro to serve
Cook rice pasta according to package instructions. When they're done, drain and set aside.
Heat up a large pan over medium heat and add 1 tablespoon of oil.
Finely cut the onion and sauté until translucent.
Peel and finely chop the ginger as well as the garlic.
Add ginger, garlic and curry paste to the pot and sauté for a few minutes, stirring frequently.
Deglaze with the coconut milk and add about half of the vegetable broth. Add the rest depending on how much broth you want or how creamy you want it to be. Add sambal oelek (chili paste), curry powder and soy sauce to taste.
Wash the broccoli, cut it into stripes and add to the broth. Bring the broth to a boil, then reduce heat and let it simmer until broccoli is tender.
Chop tempeh and mix with maple syrup, soy sauce and paprika powder in small bowl. Wash mushrooms and cut into stripes.
Heat up a pan over medium heat and add olive oil. Sauté tempeh and mushrooms together for 3-5 minutes, until tempeh is crispy and brown from all sides and mushrooms are tender.
Add rice noodles to two bowls. Pour in broth with broccoli. Add in all the other ingredients and serve with fresh cilantro and lime juice.